Memories are an essential part of our childhood and play a significant role in shaping who we become – especially when it comes to food.
It’s no surprise, then, that Chef Jonas Plangger’s early recollections fuelled his deep passion for baking. Influenced by his grandmother, who made exquisite German pastries, Jonas knew from a young age that he wanted to pursue a career as a chef.
Now 40, Jonas grew up in south-western Germany, where he spent his childhood building model airplanes and cars, developing a fascination with precision and detail. Heal so has a love for Formula One, and he often compares the meticulousness of baking to the craftsmanship of construction.“Baking is like building,” he says, noting how recipes rely on precise measurements, layers, and careful steps.
Yet, for all its precision, Jonas also loves the creative freedom it offers.
Tradition Meets Technique
Jonas’ favourite dessert is St Honoré, a classic French cake with a 150-year tradition. “I'm a big fan of traditional things, especially when it comes to baked goods and desserts,” he admits. The simplicity and technique behind it reflect his respect for time-honoured traditions.
He firmly believes that baking, much like construction, follows a conventional framework. While there’s room for innovation, the fundamentals remain unchanged. “You can build it big or small, pink or white, but the layers must always be assembled in a certain way,” Jonas explains, comparing the process to constructing a house.
The Jeddah Chapter
Jonas’ culinary journey has taken him across the globe, from Scotland and France to Tanzania and England. His most significant role was as head pastry chef at the Michelin-starred Coworth Park, where he spent a decade refining his craft.
Three years ago, Jonas moved to Jeddah, a city he now fondly calls home. He began working with KRAIV INVESTMENTS, led by Amro Bagedo, which specialises in food, beverage, and hospitality ventures. One of their standout successes is Myra Café, a pâtisserie and viennoiserie that has been making waves in the city.
Jonas compares Myra to the high-end cafés of London andParis, crediting Bagedo’s passion and dedication to its success– particularly in sourcing premium ingredients and creating an exceptional design. “I spent a lot of time tasting and researching new techniques. Myra is born and bred in Jeddah, but we’re definitely looking to expand,” he reveals.
His advice to aspiring chefs is straightforward: “Work hard,surround yourself with good mentors, and focus on where youwork – not on the money.”
The Myra Experience
Myra is one of Jeddah's most popular bakeries, particularly since it opened a drive-thru, making it an accessible and indulgent pitstop on the morning commute or as a weekend treat.
At Myra, Jonas strives to combine culinary excellence with innovative design, offering guests an inviting atmosphere for breakfast, lunch, dinner, or a sweet treat. The menu is an ever-evolving mix of savoury and sweet pastries, main courses, salads, and signature cakes. Freshness is paramount – everything, including the bread, is made daily in-house.
The chef’s signature creations, such as the lemon tart, black forest cake, and Myra's Chocolate Trio, are standout items, showcasing a masterful blend of flavour, texture, and technique.
The Saudi Way
While Jonas is deeply rooted in traditional recipes, he enjoys giving them a modern flair. He also finds inspiration in theKingdom and its people.
“Saudis eat cakes differently,” he notes. “Europeans tend to finish their desserts without much feedback. Saudis, on the other hand, love to share and prefer to eat sweets in the evening – and they offer their opinions, whichI appreciate. They’re keen to let you know if they like or dislike something – and that’s invaluable for any chef.”
He describes Saudis as generous, welcoming, very respectful, and enthusiastic about new culinary ventures, adding:“Standards here are high, and I love the challenge.”
The Simple Pleasures
Jonas has also developed a fondness for local ingredients like dates (which he describes as “great”), Taif figs, and apricots, though his favourite fruit remains watermelon, or “habhab,” as the Jeddawis call it.
Outside the kitchen, he finds time to relax by going to the gym, spending time with his family, or enjoying Jeddah’s good weather and beautiful coastline.
When it comes to dining out, his favourite spot might surprise you – a humble, traditional Yemeni restaurant in the old district of Jeddah. As for weekend escapes, Taif and AlUla top his list of go-to destinations
Photography by Rawan Shouman
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